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^ JLLEGE Bulletin 

COLLEGE OF INDUSTRIAL ARTS 

THE STATE COLLEGE FOR WOMEN 

DENTON, TEXAS 



TABLE SERVICE 

BY 

SARAH BEST 

(DEPARTMENT OF HOUSEHOLD ARTS) 




[REPRINT] 



NUMBER 91 JULY 1, 1921 



Issued monthly by the College of Industrial Arts, Denton, Texas. 

Entered December 17, 1917, Denton, Texas, as second-class matter, 

under Act of Congress, August 24, 1912. 



*t»r»05r3j|(l^ 



EXTENSION SERVICE 



Advisory Faculty Committee on 
Extension Service 



F. M. BRALLEY, President of the College 

VIRGINIA M. ALEXANDER, Director, Department of 
Fine and Applied Art 

MARGARET GLEASON, Director, Department of 
Household Arts 

JOAN HAMILTON, Supervisor, Teacher-Training- 
Vocational Home Economics 

MAMIE W. WALKER, Assistant Professor, Depart^ 
ment of English 



A staff of competent lecturers and extension 
workers from the regular faculty 



Requests for Extension Service should l)e addi'essed to 

LILLIAN HUMPHRIES 

Secretary-Director, Department of Extension 

College of Industrial Arts 

Denton, Texas 



R€C5tVE0 




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-^ ■ TABLE SERVICE 



Not alone "What shall I have for dinner?" repeatedly comes 
the inquiry, but "How shall I serve my dinner?" To furnish an 
adequate dietary for a child or an adult does not relieve one of the 
responsibility of whetting and appeasing the appetite through simple, 
attractive, correct table appointments and service. In our highly civ- 
ilized type of society, the partaking of food has become a function 
meriting some formality. No longer does an individual choose his 
food and consume it furtively, as his forefathers did, but he dines in a 
family or larger group with a degree of leisure, comfort, and refine- 
ment. Gradually we have built up conventional, but not arbitrary 
rules, for serving and partaking of foods. The fundamental principle 
of these rules is consideration of others, and the refinement of an indi- 
vidual or group of individuals may be measured by the observance or 
non-obsei'vance of these conventionalities. Poise and charm may be ac- 
quired most easily through an early knowledge and practice of cor- 
rect table usage. 

PREPARATION OF THE DINING-ROOM 

The dining-room should be in perfect order, thoroughly cleaned, 
dusted, well lighted, carefully ventilated, and heated to a temperature 
of about 68 degrees F. The window shades should be adjusted so that 
there is no glare on the face of any person present. 

The size of the table should be appropriate to the number of per- 
sons seated. Allow twenty to thirty inches in length and fifteen 
inches in depth for an individual cover. Place the table in the center 
of the room if possible. 

Vases of flowers must have fresh, clear water. 

Only the dishes, silver or crystal to be used during the meal, 
should be placed on the serving table or buffet. 

TABLE DECORATION 

The center decoration should show restraint and must not obstruct 
the view of the person seated opposite. The flower arrangement, 
whether massed or single, depends upon the flowers selected. If a 
basket of fruit is used, it should be so filled that it will not appear 
depleted after service. For the home table, a potted fern or plant 
is attractive. 

Artificial lights are not used for luncheons, unless the dining- 
room is very dark. Lighter colors in floral decorations are appro- 
priate for luncheons. Ribbons as table decorations are rarely in good 



4 COLLEGE OF INDUSTRIAL ARTS 

taste. Mounted birds, models of fruits and flowers are displeasing 
to many persons, and should be avoided. 

FORMS OF SERVICE 

1. Russian: the most formal and elegant service that we have, 
is appropriate for formal luncheons and dinners. No food is 
on the table, but is sei'ved from the pantry, arranged on indi- 
vidual plates or, in suitable dishes, is pi'esented by an attend- 
ant to each person, who serves himself. This form of service 
must not be attempted without a sufficient number of well- 
trained maids. At least one waitress should be provided for 
every six or seven persons. 

2. English: the most hospitable form, with a degree of formal- 
ity. The food is served from the table by the host and hostess 
or some other member of the family, the waitress assisting 
but little except in placing and removing courses. Everything 
pertaining to each course is removed before the next course 
is placed. 

3. Compromise: combines the Russian and the English. Part 
of the food is served from the pantry and part from the table; 
one waitress only is necessary for the average family. Soups, 
salads, desserts, may be served from the pantry or by the 
hostess. 

4. Family: a modification and adaptation of the English ser- 
vice, is very important in America, especially in the absence 
of a maid. Two or all of the courses may be placed on the 
table at the same time. The present tendency is to reduce 
the number of courses to one or two at breakfast and lunch- 
eon and to two or three at dinner. The degree of formality 
depends upon the hostess. She will find that a serving-table 
or a service cart simplifies her problems. Children, from an 
early age, should be encouraged and required to assist in 
serving. 

LAYING THE TABLE 
Fundamental Principles — all appointments must be simple, im- 
maculate and symmetrically arranged. If a bare table is used, it 
should be cleaned, dusted, and polished; if the top is not oiled, a doily 
is required under each dish; a mat should be placed under each hot 
dish. If a covered table is used, a silence-cloth is necessary for pro- 
tection of the table, to deaden sound, and to give the table cloth a 
white appearance. 

1. Lay the silence-cloth straight and smooth. 



TABLE SERVICE 5 

2. Spread the table-cloth with center fold up, in the exact center 
of the table. The comers should be equidistant from the 
floor, and the cloth should extend no more than nine inches 
over the erige of the table. 

3. Place the center-piece, if used, in the center of the table with 
its lengthwise weave parallel to that of the cloth. The deco- 
rations are placed in its exact center. 

4. Lay the cover (the plate, silver, glass, and linen to be used 
by each person) one inch from edge of the table. 

a. A service-plate (12 inches in diameter) in formal service, 
is used under each course preceding the main. 

b. The knife is placed at the right with the sharp edge to- 
ward the plate. 

c. The forks are placed at the left with the tines turned up, 
the dinner fork next the plate, others arranged in the 
order used, from the outside toward the plate. Each fork 
used alone, as for oysters, fish or salad, may be placed at 
the right. 

d. The butter spreader is laid across the top of the bread- 
and-butter plate parallel to the edge of the table or 
obliquely across the upper right hand side, with the edge 
of the blade turned toward the center of the plate. 

e. Bread-and-butter plates are placed slightly to the left of 
the tip of the fork. 

f. Glasses or goblets are placed at the tip of the knife in 
formal service, or at the right of the knife tip and slightly 
lower, in case the former position interferes with the 
host's serving. 

g. The napkin is placed at the left with the opening toward 
the handle of the forks and the edge of the table: if the 
table is crowded it may lie between the knife and fork or 
on the service-plate. 

(Note) The number of pieces of silver at a cover should 
not exceed five. Additional silver for each course may be 
placed from a tray or a folded napkin preceding the plac- 
ing of the plate served. After-dinner coff'ee spoons are 
placed on the right of the saucer, parallel to the handle of 
the cup. 

5. Arrange all other articles to be placed on the table conven- 
iently and symmetrically. 

6. The carving knife and fork may be placed on the side table 
until needed, when the knife should be laid at the right of the 
carver and the fork at the left. A gravy-spoon is placed at 



COLLEGE OF INDUSTRIAL ARTS 

the right, or at the right of the gravy-bowl. The carving- 
knife should be sharp, as the steel should not appear on the 
table. 

7. If individual salt and peppers are used, they are placed in 
front of each other. If fewer, each set should be placed par- 
allel or perpendicular to the edge of the table and within com- 
fortable distance of the cover. 

8. The coffee-service may be on a tray in front of the hostess or 
the coffee-pot, on a tile, may be placed at her right; the 
creamer, sugar, cups and saucers are arranged in the order 
named, in a semicircle around the cover of the hostess. 

9. In formal service, a doily is placed on the plate from which 
bread or cake is to be served. A linen doily is placed between 
cocktail and sherbet glasses and the plate. 

10. See that dishes for cold foods are chilled, and those for hot 
food are warmed. 

11. Place chairs so that the line of the cloth will not be broken. 

SERVICE TABLE 

1. This table should be placed conveniently near the entrance to 
the kitchen. For cover, a runner or doilies may be used. 

2. For sei-vice other than English or Family, the water-pitcher 
should be placed in the center. 

3. Tray at front, left or right. 

4. Space at left oi right for warm plates, or service plates when 
not in use, for Formal or Compromise service. 

5. An extra cover (for emergency) in Formal or Compromise 
sei'vice. 

6. Napkins, one each for: 

a. Serving. 

b. Water bottle or pitcher. 

c. Crumbing the table, 
d Emergency. 

7. Side Board. Informal service: relishes, bon-bons, extra sil- 
ver, finger-bowls, water-pitcher or carafe may be placed here. 

ANNOUNCING THE MEAL 
] . Just before the meal is announced : 

a. Fill the water glasses three-fourths full of chilled water; 
fill water-pitcher or carafe three-fourths full. 

b. Place food such as bread and butter on the table or on 
the side table. 

c. At less formal meals the first course may be placed. Foods 



1 



TABLE SERVICE 7 

which become less attractive and less palatable through 
standing should not be placed, 
d. All food pertaining to the first course should be ready to 
serve before the meal is announced. 

2. A meal must never be announced until everything that is 
needed, is in readiness. 

3. The waitress announces to the hostess that the meal is served: 
i. e., "Dinner is served." 

SEATING 

1. The seating is dependent upon room construction and conven- 
ience. 

2. The host: at the end of the table farthest from the entrance 
to the dining-room. 

3. The hostess may have one of three positions: 

a. Opposite the host and nearest the entrance to the dining- 
room (in as much as she enters last and leaves the dining- 
room first). 

b. Facing the kitchen entrance (to direct maid), 

c. Nearest the kitchen entrance for greater convenience 
when there is no maid. 

4. Guest of honor: 

a. Women, at right of host except at todies' luncheon, then 
at right of hostess. 

b. Man, at right of hostess. Each man seated ' at' the right 
of the lady whom he accompanies. 

ORDER OF SERVICE 

1. The hostess may be served first, then those at her right, keep- 
ing the same order throughout the meal. 

2. On formal occasions when ten or more persons are present, 
the first maid serves the hostess, and the second maid serves 
the lady at the right of the host simultaneously, each contin- 
uing at the right of the hostess and the lady guest respect- 
ively, until all are served. 

3. At banquets, teas, receptions, when many persons are served, 
waitresses complete serving the course and "its accompani- 
ments to the members of each group, beginning with the 
guests of honor and persons in their vicinity. 

SERVING 

1. Select dishes suitable in size and shape to the food served. 

2. SeeM;hat dishes for hot foods are hot, and those for cold foods 
are cold. 

3. A tray, on which a doily is placed, is used when: 



COLLEGE OF INDUSTRIAL ARTS 

a. Placing silver and accessories preceding a course. 

b. Passing two or more articles, as cream and sugar. 

c. Removing the salt and pepper shakers from the table 
before dessert course. 

d. Bringing after-dinner coffee from kitchen to serving table. 
The tray should remain on the serving table when not in 
use. 

4. A folded napkin, on the palm of the left hand, is used in pass- 
ing hot foods, never in placing nor in removing a course. 

5. In passing a dish or a tray, hold it low, at the left side of 
cover, with the dish in convenient serving position. 

6. Dishes which admit of choice should be passed to the left with 
the left hand. 

7. Other dishes, except the bread-and-butter plate, are placed 
from the right with the right hand. Place dishes with the 
hand farthest from the person seated; remove with the hand 
nearest the person seated. 

8. When replacing a completed course, the plate is removed 
from the right, with the left hand, and the filled plate placed 
from the right, with the right hand. 

9. In no case should the waitress place her thumb over the edge 
of a plate which she carries. The plate should rest on the 

palm of her hand with the thumb on the edge, if necessary. 

10. The waitress should refill the glasses when they need it. In 
rare cases, i. e., a crowded table, they may be drawm near the 
edge of the table, filled, then replaced. She should replenish 

supplies of food such as bread, butter, rolls. 

11. Food should be placed, passed, and removed in the order of its 
importance in the course. 

12. To remove a course: 

a. Remove food first. 

b. Soiled china, silver, glass, cutlery. 

c. Clean china, silver, glass, cutlery. 

d. Crumb, where needed, (before desert course, using fold- 
ed napkin and plate or small tray). 

USE OF FINGER-BOWLS 

1. Occasion: 

a. When fresh fruit is served. 

b. When the dessert course requiring use of fingers is served. 

c. After dessert course is served. 

2. Fill no more than one-third full of lukewarm water. 



f 



TABLE SERVICE 9 

3. Decorations: 

a. The bowl may be placed on a doily, on a plate or on a flat 
leaf on a plate. 

b. Flower petals or scented leaves or thin slice of lemon may 
float on top of the water. 

4. Position. 

a. Placed on service plate. 

b. Above the service plate. 

c. In place of bread-and-butter plate. 

CLEARING THE TABLE 

1. Separating silver and china into groups of a kind, when 
brought from the dining room, saves sorting after washing. 
Silver receives fewer scratches if forks are always kept in a 
separate group. 

2. Transfer useful left-over foods to appropriate sized utensils 
for storing. 

3. Empty the glasses and rinse the milk pitcher, milk glasses 
and cups with cold water. 

4. Scrape dishes carefully, stacking those of one kind together. 
Use waste bread or rubber plate-scraper to remove food from 
china and silver. 

5. Clean and fill cruets, jugs, sugar bowls, salt and peppers, 
when taken from the table. 

6. Use mild soap and clean hot water in washing the dishes. 
Rinse thoroughly with hot water. 

7. To avoid scratching silver or china with high , glaze, place a 
cloth in the bottom of the dish pan if rough. 

WAITRESS 

1 . Characteristics : 

a. Tidiness. 

b. Quickness. 

c. Tactfulness. 

d. Accuracy. 

e. Unobtrusiveness. 

f. Power of observation and memory. 

g. Promptness. 

2. Personal appearance: 

a. She should dress simply and neatly. Military rubber heels 
assure ease and quietness. 

b. Her hair should be clean, simply arranged and confined. 
Neither the face nor the hair should be touched while the 



10 COLLEGE OF INDUSTRIAL ARTS 

waitress is on duty in the dining-room, 
c. Her finger nails must be clean and short, not too highly 
polished. 
3. Position of waitress: 

a. She should stand at attention, ready to receive the signal 
of the hostess. 

b. She should step lightly and quickly. 

c. In placing or removing a course, she should stand slightly 
at the side and back of person seated, and make use of 
the full length of her arm, rather than to crowd between 
two persons. 

d. A student waitress should remain in the room during the 
course she is serving. 

INSTRUCTIONS FOR FORMS OF SERVICE 
To get an idea of the forms of service, Russian, Compromise, and 
Home Service without a maid, we may follow through a definite din- 
ner menu as to type: 

A. Russian Service: 
1. Menu 

Crab Louis Saltines 

Olives Consomme Bread Sticks 

Turbans of Red Snapper 

Roast Guinea Fowl Giblet Sauce 

Buttered Cauliflower Potato Puffs 

Head Lettuce with Martinique Dressing 

Dewberry Sherbet Small Cakes 

Demi-tasse Deviled Pecans. 

2. Laying the table : 

A silence-cloth and table-cloth should cover the table. Nap- 
kins may vary in size from 24 to 28 inches. The table is 
clear except for center decoration, place card, and cover. A 
dinner knife and a soup spoon are laid at the right of the ser- 
vice plate; the dinner fork, and fish fork, at the left, Crab 
Louis is sei-ved in cocktail glasses placed on a doily-covered 
dessert plate with the oyster fork across the right of the 
plate. This and the next two courses are placed on the service 
plate. 

3. Serving : 

For ten or twelve covers the service of two maids is required, 
a. Each waitress brings two soup plates from the kitchen, 



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12 COLLEGE OF INDUSTRIAL ARTS 

places one (left hand) on the serving table, carries the 
other (right hand) to the right of the hostess, and the 
lady guest of honor respectively. With the left hand 
remove the Crab Louis service and place the Soup on the 
service plate. Place Crab Louis service on the serving 
table and serve the second soup dish, to the right of the 
cover last served. Carry two Crab Louis to the kitchen 
and return with two soup dishes. Each waitress continues 
thus to the right until all are served. 

b. Pass olives (napkin, left hand) bread sticks (napkin, 
right hand) to the left of cover, in the order of 3a. 

c. Bring Turbans of Red Snapper and remove Consomme as 
in 3 a. 

d. Refill glasses. 

e. Bring two served dinner-plates from the kitchen, leaving 
one on the service table, remove turbans of red snapper 
and service-plate, continuing as in 3 a or, replace com- 
pleted course and service-plate with hot dinner-plate. 

1. The head waitress passes potatoes with serving silver 
in position (napkin). 

2. Second waitress passes potatoes with serving silver in 
position (napkin). 

3. Pass giblet sauce (napkin). 

4. Pass cauliflower with serving silver (napkin). 
f. Refill glasses. 

g. Bring two salads, leave one on service-table, remove din- 
ner plate, (left hand, right side) and place salad arranged 
on plate with the fork on the right side of the plate 
(right hand) as in 3 a. 
h. Pass crackers (napkin, left hand, left side), 
i. Remove salad-plate (left hand, right side), 
j. Remove crumbs (folded napkin, small tray or plate). 

Bring two dessert-plates, see 3 a. 
k. Place dessert-plate. 

a. With ice-cream fork or spoon on right side of plate, 
or 

b. With silver at right of the plate, laid before course is 
placed (on tray or napkin, from right). 

1. Pass cakes as in 3 h. Pass salted nuts, 
m. Remove dessert-plate (left hand) and place finger-bowl 
service if necessary — plate, doily, and bowl one-fourth 




SERVICE-TABLE LAID FOR RUSSIAN SERVICE 



14 COLLEGE OF INDUSTRIAL ARTS 

full tepid water (right hand), 
n. Demi-tasse: 

1. Demi-tasse may be served in the drawing-room by the 
hostess who pours while the maid passes. 

2. Or, all cups filled, may be placed on a large tray with 
sugar bowl, tongs, and creamer and passed by the 
waitress in the drawing-room. 

3. Or, it may be brought to the service table on a tray 
and placed on the table following the dessert. 

B. Compromise Service: 

The appetizer, soup or entree may be omitted, rolls may be 
added to the main course. 

1. Laying the table: 

The table is set for Russian Service with these changes: 
napkins may be smaller, salts and peppers may be placed for 
individuals or one set for two persons. The olives and bread 
and butter, may be on the table or on the service table. Bread 
and butter-plates are placed. If the waitress is also a cook, 
the hostess should have a bell, or use a buzzer. (See "Laying 
the Table.") 

b. Service table: 

The extra cover should be placed well at the back. Carv- 
ing knife and fork, three table spoons and fork for serving, 
one ladle for sauce, a spoon and fork for salad, plate and 
napkin for crumbing the table, and tray should be con- 
veniently arranged. 

c. Buffet: 

Silver for salad, dessert, and coffee, the sugar and creamer, 
the water-pitcher, the deviled pecans, are inconspicuously 
placed. 

2. Serving: 

a. When the guests are seated the consomme is served as in 
Russian Service. 

b. The waitress passes the bread-sticks and olives, replen- 
ishing and replacing them on the table. 

c. If the waitress is also the cook, she prepares the second 
course. 

d. At a signal from the hostess, waitress returns to the din- 
ing-room and removes the soup-plate as in Russian ser- 
vice. On successive returns from the kitchen she may 
bring' the warm dinner-plates to the service table, the 
giblet-sauce in a covered bowl, the covered vegetables. 

e. Place the carving-knife and fork and the serving spoons 



TABLE SERVICE 15 

at the host's place (See Laying the Table.) 

f. If covered vegetable dishes are used, the waitress removes 
each cover to a tray and places it on the service table, re- 
covering the dishes when all have been served. 

g. Place the roast in front of the host, the potato puffs at 
right, the cauliflower at the left. 

h. The waitress carries one warmed plate (left hand) from 
the service table, removes the service-plate from the host's 
cover (right hand) places the warmed plate, takes the 
service-plate to the service-table and returns to the host 
with another warmed plate (left hand). Standing at the 
left of the host, she exchanges the warmed for the filled 
plate, places it before the hostess, (right hand) as she 
removes service-plate with her left hand. She places ser- 
vice-plate on service-table, takes warmed plate ( left hand) 
to host, and continues until all are served, 
i. Pass the giblet sauce (left hand, left side), 
j. Pass rolls (left hand, left side). 

k. Refill glasses. 
1. Replenish hot rolls, placing them on the table. 

m. On completion of this course, the maid removes the roast 
and accompanying silver, the vegetables, the sauce. 

n. Bring two salads from pantry, place one salad on service- 
table, remove dinner-plate (left hand, right side) and 
place salad (right hand). See Russian Sei-vice 3 a. 

o. Pass rolls (napkin, left hand from left). 

p. Remove bread-and-butter plate (left hand, left side). 

q. Remove salad-plate (right hand, right side). 

r. Crumb table (napkin and plate, or tray in left hand, at 
left). 

s. Place dessert (as in Russian Service). 

t. Pass cakes (left hand, left side). 

a. Remove dessert (as in Russian Sei-vice). 

V. If hostess serves salad or dessert, the plates may be placed 
in center of cover of hostess, the salad or dessert bowls 
above the cover. The waitress stands at left of hostess, 
receives each plate (right hand) as served and places it 
(right, right hand). 

w. If dessert is sei'ved as in Russian Service, place coffee 
service before hostess, or bring served coffee on tray to 
service-table. Place two cups at a time, (right, right 
hand). 
(Note) The same general form of service may be used 




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TABLE SERVICE 17 

when a member of the family acts as waitress. In that 
case, however, members of the family pass the plates to 
each other in serving. In removing courses it is permissi- 
ble to take two plates from the table at a time. 

Family Service, no maid: 

The menu as given for Russian and Compromise services is 
not adapted to preparation and service by one person. With 
the exception of the salad, each course would necessitate sev- 
eral trips to the kitchen. This would burden the hostess and 
cause discomfort to the guests through appearing to be the 
source of considerable trouble. The first three courses may 
be omitted. If the family reports promptly at meals, soup 
may be placed before the meal is announced by some member 
of the family, otherwise it should be served at the table from 
a toureen. Cocktail as a first course is always placed before 
the meal is announced. The succulent ' vegetable may be 
replaced by the salad in the main course. Potatoes may be 
baked or mashed. If demi-tasse be omitted, tea or coffee may 
be served with the main or the dessert course. Pastry, pud- 
ding, or fresh fruit and cakes, placed on the buffet, service- 
wagon, or table, would save steps and expedite service. Nuts 
may be omitted. Children of both sexes should be encouraged 
to assist in serving, in placing and removing foods. 
1. Laying the table: 

a. The service-plate need not be used, however, placed 
under hot foods, it is a, protection to the cloth and the 
table. 

b. The silver for all courses may be placed before the 
meal. The carving set and serving spoons for the 
main course, the rolls, butter, water-pitcher, salt and 
peppers, are arranged within the circle formed by the 
glasses. 

c. Coffee-service is placed at the cover of the hostess 
(See "Laying the Table"). 

d. Salad is placed at the left of the cover or at the right 
if no hot beverage is served with the main course. 

e. If cocktail or soup is omitted, the main course should 
be on the table when the meal is announced, i. e., roast 
before the host, potatoes in a covered bowl at his 
right, giblet sauce at his left, warm plates in center of 
his cover. If there are more than six plates in a stack, 
they may be placed at the right of the host, and each 
dish removed to the host's cover as he serves. In that 



18 COLLEGE OF INDUSTRIAL ARTS 

case, the potatoes are placed in front of the person at 
the left of the host, and may be served by that mem- 
ber of the family. 

2. Serving-Table, or Wagon: 

a. The extra cover may be omitted. The dessert course with 
serving silver may be placed on the service-table at the 
beginning of the meal, unless the service-wagon is used, 
when it may be placed on the top shelf of the wagon. 

b. The plate and napkin for crumbing the table may be 
placed at the back. Crumbing the table may be omitted 
in the family service. 

3. Serving: 

a. When the family is seated, the host carves the roast. He 
places the sei-ving of meat and dressing on the dinner 
plate, serves gravy at the side; and passes the plate to the 
person at his left, who serves the potatoes and passes it 
on to the hostess. Persons at the right of the hostess are 
served in their order with the exception of the host and 
person at his left, who are served last. 

b. The hostess serves the hot beverage, so planning the ser- 
vice that she and the host complete their duties at the 
same time. 

c. The person nearest the bread passes it to the hostess. 

d. Relish is passed in the same manner. 

e. Dinner plates to be replenished are passed to the host. 

f. At the completion of this course, the food and the covers 
are removed as in Compromise Service. The hostess or 
some member of the family assume the duties of the 
waitress. 

g. Crumb the table if necessary. 

h. Silver for serving dessert is placed at the right of the 
hostess, the dessert plates in the center of the cover, the 
dessert above her cover. She serves the dessert, passing 
it to the person at her right. 

CARVING 
The essentials of satisfactory carving are: a firm hand, patience, 
assurance, experience, knowledge of the structure and anatomy of the 
meat-cut or the bird; a fork with sharp prongs and a secure guard; a 
long, thin, sharp, pointed steel knife of appropriate size and shape. 
The platter must be large enough to hold the cai-ved meat for the num- 
ber of persons to be served. Sauces should be served in a sepa- 



TABLE SERVICE 19 

rate dish, never with the meat to be carved. A more tender product 
results if meat is cut across the grain. 

Porterhouse steak is cut in strips from the outside toward the 
bone, then is loosened from the bone; this gives a part of tender loin 
to each person. The "tail" of this cut may be chopped, broiled, and 
replaced in its natural position, otherwise it is not served. 

A bird or fowl is placed on its back on a large platter with the 
drum sticks at the left of the carver. Insert the fork firmly across the 
breast bone. Holding the handle of the fork firmly in the left hand, 
the carving knife in the right hand (forefinger along the back of the 
knife) cut the skin between the leg and the body. With the knife, 
press down on the leg, so that it disjoints from the body. It may be 
necessary to cut the tendons. In the same manner, remove the wing. 
Cut thin parallel slices from the breast; remove wish-bone. Insert 
the fork in the thigh, disjoint from the drum stick, or slice parallel 
slices from the leg. This may be done before disjointing from the 
body. Carve the other side of the fqwl in the same manner. Serve 
a slice of dark and one of light meat with dressing from the opening 
left by removal of the wish bone. 



GENERAL DEPORTMENT 

1. The hostess indicates the time to be seated and to rise from 
the table; the time to start and to complete a course. She is 
the last person to finish eating. 

2. One should be seated and rise from the left of the chair. The 
latter should not be moved before nor after one is seated. The 
proper position at the table is an erect one, with arms at sides 
and hands in lap if not in use. 

3. Accidents at the table should be corrected unobtrusively by 
the waitress. The hostess should turn the conversation 
promptly, to avoid embarrassment. 

4. One should eat slowly and noiselessly. Do not converse while 
food is in the mouth. 

5. Food may remain untouched on the plate, but do not give the 
impression of being neglected. A successful effort to converse 
will detract attention from the fact that one is not dining. 

6. State your preference as to a food when requested, as doing 
so may aid the one who serves. 

7. Bread should be broken into pieces and buttered as needed. 

8. Salt for fresh vegetables may be placed on bread-and-butter 



20 COLLEGE OF INDUSTRIAL ARTS 

plate if individual salts are not provided; never place it on the 
table-cloth. 

9. In passing a dish with handles, the handle should be presented 
to the person receiving the dish. In passing a glass or dish 
without handles do not allow the fingers to rest within the 
dish nor touch the top of the dish. 

10. At a formal meal, a second helping of a food is never offered 
and should not be requested. At an informal meal the hostess 
or the waitress should offer second servings. If it is neces- 
sary to request anything not provided, this request should go 
through the hostess to the waitress. 

11. If necessary to leave the table, one should be excused by the 
hostess. 

12. Use of the napkin: 

a. The dinner-napkin is laid half folded across the knees. 

b. A tea-napkin is held, folded, beneath the plate, at recep- 
tions, teas, buffet meals. 

c. The napkin should remove food particles from the lips 
before drinking. 

d. On leaving the table during the meal, lay it loosely folded 
at the left of the plate. 

e. If a guest for more than one meal follow the method of 
the hostess. 

f. At the close of a single meal, the guest should fold the 
napkin loosely and place it at the left of the plate. 

g. Do not lift the napkin above the table while folding it. 

13. Use of the knife and fork: 

a. Hold lightly, not allowing the fingers to touch the blade 
of the knife, nor the tines of the fork. 

b. Use the right hand for either the knife, or the fork, except 
when the fork is held in the left hand, the forefinger along 
the back of the fork, tines down, to assist in cutting. 

c. When not in use, lay the knife and foi'k parallel, diago- 
nally across the upper right side of the plate, tines of the 
fork up. 

d. When the plate is to be refilled or removed from the table, 

place the utensils parallel obliquely at the right of the 
plate, the tip of the knife resting at the base of the rim, 
if convenient . 

e. The fork is used to convey inedible parts of food back to 
the plate. 

f. Salad should be broken with the fork, not cut with the 



TABLE SERVICE 21 

knife. 

g. Semi-solid food may be assisted to the fork by means of a 
cracker or a piece of bread. 

h. A fork or a spoon may be used with ice-cream if an ice- 
cream fork is not provided. For brick ice-cream served on 
a plate, the fork is preferable. 
14. Use of the Spoon: 

a. For food too soft to be handled conveniently with a fork, 
to stir dissolving sugar, to test the flavor and tempez'ature 
of a beverage. When not in use for these purposes the 
spoon is laid on the saucer, at the right of the cup. 

b. Dip the spoon toward the center of the dish when serving 
or eating. 

c. Take liquids from the side; solids and semi-solids from 
the tip of the spoon. 



BUFFET MEALS 

Buffet luncheons or suppers furnish a pleasing, convenient, infor- 
mal means of serving more people than can be comfortably seated at 
a dining-table. It obviates the necessarily crowded condition resulting 
from placing many small tables in a room and it reduces the amount 
of maid service to a minimum. The napkins, silver, china, and all or a 
major part of the food is placed on the table at one time. The chief 
function of a maid in the buffet meal is to replenish dishes and remove 
soiled dishes of a course. 

1. Menu: 

The types of food are limited to those which can be eaten with 
the fingers, with forks or spoons, as persons are served stand- 
ing, as a usual thing. Two hot and two cold dishes, with two 
cold desserts, may compose the menu. If the company is 
large, the hot dishes may be the same. Buttered rolls accom- 
pany the hot course, and sandwiches are supplied for the 
salad course. Serving a hot and a cold food on the same plate 
at the same time should be avoided. The salad and the dessert 
courses may be combined in a frozen fruit salad, accompanied 
by Austrian cheese cakes, cheese balls or cheese straws. Sal- 
ads should not be moist. If bouillon or hot beverages are 
served, provision should be made for keeping them hot at the 
table, and for removing the soiled dishes. 

2. Laying the Table: 

Symmetry and balance should be preserved in placing all sil- 



22 COLLEGE OF INDUSTRIAL ARTS 

ver and dishes. 

1. A luncheon-cloth is the preferred table covering. The 
floral center piece may be higher than for the usual meal. 
Candles should be reserved for the buffet supper. 

2. Placing of the silver depends upon the number of persons 
served and the number and the character of the foods 
selected. Forks and spoons are arranged in a semi-circle 
above the food to be served. The serving spoon is at the 
right, the fork at the left of the dish. 

3. Plates are in stacks at the left of the serving dish. 

4. Napkins are small, folded in triangles, rectangles, or 
squares and placed in stacks on opposite sides of the table. 

5. Warm foods are placed in chafing dishes, or in casseroles, 
on opposite sides of the table. 

6. Rolls are placed on opposite sides of the table, near the 
warm disii, and not too far from the edge of the table. 
Sandwiches should be near the salad service. 

7. Bon-bons, appropriate dishes of salted nuts, and cakes, are 
placed on the buffet with the dessert. 

8. The water pitcher with glasses are placed on a tray on the 
service-table. 

3. Serving: 

If there is no maid and no substitute for a maid, the menu 
should be planned to avoid the absence of friends or the hostess 
during the meai. The hostess and the assisting friend or two 
friends, previously instructed, indicate the time and the man- 
ner of sei^ving a course by serving themselves. Each person 
may place soiled dishes on the service-table or wagon when 
the first course is completed. 

If waitresses are expected to do the serving, they should 
be observant, replenish dishes promptly and remove soiled 
dishes immediately on the completion of a course. No one 
should be permitted to stand holding dishes of a terminated 
course. The service of each group should be completed as a 
unit, before sei"ving another group, thus each guest becomes 
the personal responsibility of each waitress. The usual rules 
for carrying dishes are observed. 




TEA-WAGON LAID FOR INFORMAL TEA 



24 COLLEGE OF L\DUSTRIAL ARTS 

AFTERNOON TEAS 

The informal afternoon tea affords a charming entertainment for 
a few intimate friends. The hostess, with a little forethought, may- 
keep in her larder delicious small cakes or cookies, tea accompani- 
ments, and sandwich fillings which are accessible on the shortest 
notice, and make slight extra burden for a maid or for herself. Ample 
opportunity is afforded for originality in preparation of sandwiches, 
and variations of tiny biscuits and muffins. If she selects sweet sand- 
wiches or hot breads, cakes are superfluous. The most delectable are 
rarely the most sumptuous teas. 

A large tray, simple in construction, a tea-wagon, a tea-table tray, 
or a small secure table covered with a tea-cloth should be laid in an 
adjoining room, to place at the proper time before the hostess wherever 
she is entertaining her guests. In the absence of a maid, the hostess 
will have prepared the service. 

1. Laying the Tray: 

If more than four persons are to be served, a pot of tea is 
more practical and gives quicker service than the use of a 
tea-ball. If the tea-ball is used, the following is the arrange- 
ment of the sei'vice. 

a. Small tea kettle, with electric plate or alcohol lamp, box 
of matches, tea-ball, tray-bowl for tea leaves, small spoon 
or fork, tea caddy, loaf-sugar in a bowl or tray, tongs, 
cream-pitcher, small plate of sliced lemon, lemon-fork, 
cups and saucers with tea-spoon on each saucer, at the 
right and parallel to the handle of the cup. 

2. If the tray is too crowded, a small plate of thin sandwiches 
or of cakes, or of each, are placed on the lower shelf of the 
tea-wagon or they may be brought in after the tray is placed. 

3. Napkins and plates are not always used. If desired, they may 
be passed before the tea is poured. 

II. Sei-ving: 

The hostess presides at the tea-table. If she does not know, 
she inquires the preferences of her guests regarding trim- 
mings for tea, and serves accordingly. Her memory should 
furnish this information for the second cup. In passing the 
cups, the hostess may be assisted by some member of her 
family, or a friend, or a maid. 
Formal teas are invitation affairs, for a definite time, late in the 
afternoon, and call for a slightly different form of service, and more 
elaborate refreshments and appointments. The latter may include two 
beverages, hot or cold, depending upon the season and the climate, 



o 



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6 

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26 COLLEGE OF INDUSTRIAL ARTS 

salad, with sandwiches, a variety of desserts, frozen or otherwise, 
cakes, bon-bons, salted nuts. 

1. Laying the Table: 

Doilies, a tea-cloth, or a handsome lunch cloth may cover the 
table. The centerpiece of flowers and candles is more elab- 
orate than for any other meal. 

2. At two opposite ends of the table are the tea-service (see 
"Laying the Tray") and the coffee with sugar and cream, or 
chocolate with bowl of whipped cream and ladle or the bouillon 
in an urn or chafing dish. In no instance should the trays be 
crowded with cups and saucers, as the maids should replace 
them when necessary. A napkin for protection of the pourer's 
gown should be placed near the tray. 

3. Two dishes of bon-bons and salted nuts, two plates of sand- 
wiches and of cakes, are so placed as to give balance to the 
table. 

4. A frappe bowl and cups may be placed on a small table pre- 
sided over by a friend. A plate of cake may be placed there 
also. 

5. Serving: 

Friends of the hostess carry on all the serving except remov- 
ing of the soiled dishes and replenishing foods. (See "Buffet 
Service.") 

BIBLIOGRAPHY 

The Hostess of Today, Lynda Hull Larned. 

Practical Cooking and Serving, J. McKenzie Hill; Doubleday-Paige 
& Co., Garden City, New York (1915). 

The Up-to-Date Waitress, J. McKenzie Hill; Little, Brown & Co., 
Boston, Massachusetts. 

The Expert Waitress, Anna F. Springstead; Harper, New York, 
(1912:) 

Everyday Etiquette, Marion Harland; Bobbs-Merrill Co., Indian- 
apolis, Ind. 

Table Service, Lucy G. Allen; Little, Brown & Co., Boston, Mass. 
(1915.) 

Photographs for this bulletin were taken by Prof. C. N. Adkisson 
of the College Department of Photography. 







014 



^37 428 4 



'III!! nil III 



